To make the filling: preheat the oven to 325 F. In a medium non-reactive saucepan whisk together the half-and-half and Clabber Girl Corn Starch until well blended and smooth. Whisk in the cream. Heat, whisking, over medium-high heat until it boils and thickens slightly, about a minute. Set aside to cool for 5 minutes. Using a whisk, beat together the maple syrup, eggs, salt, and vanilla in a large, heat-proof bowl until very well blended. Whisking, very slowly pour the hot cream mixture into the egg mixture in a thin stream to avoid overheating (and possibly curdling) the eggs. Strain the custard through a fine sieve into the pie shell. To bake the pie: Place on a rimmed baking sheet in the middle third of the oven; bake for 15 minutes. Reduce the heat to 300 F, and continue baking until the filling appears set except in the center when the pan is jiggled, about 20 to 25 minutes. Transfer the pie to a wire rack until cooled, then refrigerate, covered, at least 2 hours and up to 3 days before serving. Serve chilled, cut into wedges. Add a dollop of whipped cream, if desired.